Description
Easy Mushroom Rice combines buttery rice with earthy mushrooms and garlic, creating a comforting dish that’s ready in just 30 minutes—perfect for any meal!
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- ½ teaspoon fresh thyme leaves
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
- 1 cup long grain rice, uncooked
- 2 cups vegetable stock
- 1 tablespoon fresh parsley, finely chopped
Instructions
- In a medium-sized pot, heat the butter and olive oil over medium-high heat until bubbling.
- Add the sliced mushrooms in a single layer and let cook undisturbed for 3-5 minutes until golden brown.
- Stir in garlic, shallots, thyme, Italian seasoning, salt, and pepper, cooking for another 5 minutes until fragrant and caramelized.
- Pour in the uncooked rice, stirring to coat each grain, and toast for about 1 minute until fragrant.
- Add the vegetable stock, bring to a boil, then reduce heat to simmer and cover tightly for 15 minutes.
- After cooking, let sit covered for 5 minutes, then fluff the rice with a fork and stir in parsley.
Notes
Avoid overcrowding the pot when searing mushrooms for best results.
Use homemade or high-quality vegetable stock for enhanced flavor.
Feel free to add frozen peas or spinach for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 0g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg